GRAPE SALAD

2Lbs. Green Grapes
2 Lbs. Red Grapes
1/2 Cup regular Sugar
1 Teaspoon Vanilla
1 (8)oz. Pack Cream Cheese
1 (8)oz. Sour Cream
4 oz. Pecans, chooped
2 Tablespoons Brown Sugar

Wash and dry grapes. In a large bowl mix cream cheese, sour cream and vanilla. Add grapes and mix gently with a large spoon. Sprinkle with brown sugar and pecans and mix again. Ref. 1 hour before serving.

CORN CASSEROLE

1 (15 1/4) Can whole Kernel Corn, drained
1 (14 3/4)oz.  Can cream style Corn
1 (8)oz. Package Jiffy Corn Meal Muffin Mix
1 Cup Sour Cream
1/2 Cup, or 1 stick Butter or Marg., melted
1 to 11/2 Cups Shredded Cheddar Cheese

Preheat oven to 350. In a large bowl stir together 2 cans of corn, cornmeal mix, sour cream and butter. Pour into a 9 x 13 in. casserole dish. Bake for 45 minutes. Remove from heat and top with cheddar cheese. Return to oven for 5 to 10 minutes until cheese is melted. Let stand for 10 minutes and serve.

POCKET CHICKEN

When making these don't let the top of the foil touch the cheese and sauce as it will stick to the alium. foil. If it does just put some more on the chicken and keep it open and let it melt.
2 Boneless Skinless thin Chicken Breast Cutlets
1 Tablespoon Italian Seasoning
1/2 Teaspoon Garlic Powder
Salt, Pepper and Parmesan Cheese to taste
2 Medium Red Potatoes or regular potatoes, sliced thin
1/4 Cup or more of Marinara Sauce for each packet
1/4 Cup or more Mozzarella Cheese

Preheat the grill to 400 or preheat the oven to 400. Lay 2 pieces of aluminum foil on a flat surface and spray the middle of each one with cooking spray. Wash the potatoes and slice in thin slices. Put the potatoes in a oval shape onto the middle of the foil and sprinkle them with the salt, pepper and parmesan cheese. Mix garlic and italian seasoning together and sprinkle on both sides of the chicken. Also add some salt and pepper. Put the chicken on top of the potatoes. Then add the marinara sauce and 1/8 cup of the cheese. Raise up the ends of the foil and fold twice. Now do the long end. Don't let it touch the top of the chicken as the cheese will stick to the foil. Grill or bake in the oven for around 30 minutes or until chicken is done. Can add more cheese to the top if you like. Poke holes in the pack before opening to let some of the steam out or you will get burned.

CHEESE AND DILL BREAD

2 Cups of All-Purpose Flour
2 Teaspoons Baking Powder
1 Tablespoon Sugar
1/2 Teaspoon Salt
1/4 Cup Butter or Marg.
1 Cup Sharp Cheddar Cheese, grated
11/2 Tablespoons Dried Dill Weed or 11/2 Tabliespoons Garlic Powder if you don't like dill
1 Tablespoon Grated Onion or powder
3/4 Cup Milk
1 Egg, slightly beaten

Preheat the oven to 350. Spray a loaf pan. Mix dry ings. in a bowl and cut in butter until it looks like coarse bread crumbs. Stir in onion, cheese and dill weed. Mix well. Combine milk and beaten egg. Pour into flour mixture and stir just until moistened. Put in loaf pan and bake for 45 minutes or until a toothpick comes out clean. Let cool 10 minutes and turn out on a wire rack.

BLUEBERRY COFFE CAKE AND ICEING

2 Cups All-purpose Flour
1 Cup Granulated Sugar
1 Teaspoon Baking Powder
1/2 Teaspoon Salt  (omit salt and baking powder if using self-rising flour)
1/4 Cup Shortening
3/4 Cup Milk
2 Eggs, beaten
2 Cups Blueberries, frozen

Crumb Topping:
1/2 Cup Granulated Sugar
1/3 Cup Flour
1/2 Teaspoon Cinnamon
1/4 Cup Butter or Marg., softened

Glaze:
1 Cup Powdered Sugar
2 Tablespoon Butter
1/2 Teaspoon Vanilla
Milk or Water for mixing

Preheat the oven to 360. Spray a 10 square cake pan. In a mixing bowl combine flour, baking powder, salt and sugar. Cut in the shortening until the flour looks crumbley. Add milk and eggs. The mixture will be thick. Put in the blueberries next. If using frozen ones toss them in flour first so the batter will not be blue. Pour into pan. It will look lumpy.
In a bowl combine all the ings. for the crumb topping and then sprinkle over the cake mix. Bake for 50 minutes. Let cool.
Make up the glaze using a Tablespoon of water or milk at a time until it will drizzle. Pour this all over the top of the cake and let sit awhile.

HAMBURGER GRAVEY ON TOAST

One day my son came home from visiting and wanted me to fix this new dish they had had. I thought what kind of stuff is this. So i got to mixing this and that until I got it like he liked. He still loves this stuff.

1 Lb. Ground Chuck
4Tablespoons Marg.
1 Medium Onion, diced
1/3 Cup flour
2 to 3 Cups Milk
Salt and Pepper and (Garlic) if you like
Toast, Biscuits, Pasta or Rice

Melt the butter add the onion and ground chuck. Let fry until done. Drain off the grease and then add the flour. This makes a rue. Keep stirring until you don't see any flour. Then add the milk a little at a time until it is as thick as you like. Serve this over toast or a biscuit, over rice or pasta. You can leave the onion and garlic out and it is still good.

OLD-TIME ICE BOX CAKE

1 Small Box of Instant Chocolate Pudding
1 Small Box of Instant Vanilla Pudding
4 Cups Cold MIlk
16 Whole Graham Crackers
4 Medium Bananas

In 2 medium bowels make up the puddings using the 2 cups of milk for each one. Take a glass 13 x 9 baking dish and lay a row of the graham crackers in it. May have to break up some for the ends to fit. Pour the vanilla pudding on these and spread evenly. Slice the bananas and then layer them over the vanilla pudding. Make another layer of crackers over the bananas. Pour the chocolate pudding over this layer. Next crush 2 whole graham crackers and sprinkle over the chocolate pudding. Ref. for 30 minutes. Can also put some cool whip on top or on each serving if you like. You can also use a small dish for this as the layers will be thin in a 13 x 9 dish.